side dish recipe · #02671
Pepper Lemon Dill Sauteed Carrot
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 7
Prep12 min
Cook15 min
Inactive0 min
Total27 min
Ingredients
- 12 ozCarrot
- 8 ozRed Bell Pepper
- 1 tbspUnsalted Butter
- ½ cupVegetable Broth
- 2 tbspLemon Juice
- 2 tbspDill
- ½ tspTable Salt
Instructions
- Wash the Carrot and Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and cut them into evenly sized pieces.
- Melt the Unsalted Butter in a wide skillet. Add the Carrot, Red Bell Pepper, and Table Salt and cook for 5 minutes.
- Add the Vegetable Broth, cover, and cook until the vegetables are tender. Uncover, stir in the Lemon Juice and Dill, and cook for 1 minute before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 1.4 g
- Carbohydrates
- 12.7 g
- Fat
- 3.2 g
- Fiber
- 3.1 g
- Sodium
- 431.8 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.